Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit

LWT

Volumn 44, Issue 3, 2011, Pages 616-621

  Saha, Supradip ^a   Gupta, Arun ^a   Singh, S R K ^a   Bharti, Nidhi ^a   Singh, K P ^a,b   Mahajan, V ^a   Gupta, H S ^a  

^a VIVEKANANDA INSTITUTE OF HILL AGRICULTURE   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

WATER ABSORPTION;

BREAKING STRENGTH; COMPOSITE FLOUR; DOUGH CHARACTERISTICS; EXTENSOGRAPH; FINGER MILLET FLOUR; FINGER MILLETS; HIGH WATER; RHEOLOGICAL PROPERTY; TEXTURAL PROFILE ANALYSIS; WHEAT FLOURS;

QUALITY CONTROL;

ELEUSINE CORACANA; TRITICUM AESTIVUM;

EID: 78650514308     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.08.009     Document Type: Article

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